Heat the canola oil in a cast iron dutch oven over medium high heat. Add the onion and garlic and cook 2-3 minutes or so. Drain beans and add them to the pot with about three cups fresh water and the chili pequins.

Cook beans, uncovered over low heat for 1-1 1/2 hours or until soft. The beans do not have to be completely cooked since you'll be cooking them a little longer in the oven.

Preheat oven to 375 degrees.

Drain beans, reserving liquid and put beans back in the pot. Add enough water to the reserved liquid to make up 2 1/2 cups and add to the beans.

Add chili powder, brown rice and chopped squash to the beans.

Cover and bake in the oven for one hour.

Fluff with a fork and stir in chopped oregano and salt & pepper to taste.

Chili pequins grow wild here so they're readily available (and hot). You could use whatever pepper you can get and add as many as you like. I use jalapenos to flavor beans/soups a lot too. Maybe sub 1 jalapeno for the chili pequins.